作者
Shunming Zhang,Yeqing Gu,Sabina Rayamajhi,Amrish Thapa,Ge Meng,Qing Zhang,Li Liu,Hongmei Wu,Tingjing Zhang,Xuena Wang,Jun Dong,Xiaoxi Zheng,Zhixia Cao,Xu Zhang,Xinrong Dong,Shaomei Sun,Xing Wang,Ming Zhou,Qiyu Jia,Kun Song,Jian Huang,Junsheng Huo,Bing Zhang,Ding Gangqiang,Lu Qi,Kaijun Niu
摘要
Ultra-processed foods make up more than 50% of daily energy consumed in Western countries and are rapidly increasing in China. However, little is known about the association between ultra-processed food intake and muscle strength, a predictor for physical disability in senior years. We aimed to investigate the association of ultra-processed food intake with longitudinal changes in grip strength among middle-aged and older Chinese adults. This prospective cohort study included a total of 5409 adults aged 40 years and over (61.3% men). Ultra-processed food intake was obtained by means of a validated food frequency questionnaire and classified according to the NOVA classification system. Grip strength was measured annually using a handheld digital dynamometer. Multivariable linear regression models were used to examine the association between ultra-processed food intake and annualized change in grip strength and weight-adjusted grip strength. In the fully adjusted models, annualized changes in grip strength and weight-adjusted grip strength per 10% increment in the proportion of ultra-processed foods in the diet were − 0.3708 kg (95% confidence interval − 0.5687, − 0.1730; P 0.05). Our data indicate that higher ultra-processed food intake was associated with faster grip strength decline in middle-aged and older Chinese adults.